CEB - Centre of Biological Engineering’s Post

From hearty stews to sumptuous pasta dishes, 𝙇𝙖𝙘𝙩𝙖𝙧𝙞𝙪𝙨 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙨𝙪𝙨—also known as the saffron milkcap mushroom—is a prized element of European cuisine 🍄🟫 Beyond its distinct taste and appearance, 𝙇. 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙨𝙪𝙨 captured researchers’ interest because its orange-hued latex contains enzymes called sesquiterpene synthases (STSs), which produce various compounds used in medicine, cosmetics and even as jet fuel. 🔍 A joint research team from the A*STAR Institute of Sustainability for Chemicals, Energy & Environment (ISCE2), A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI) and the University of Illinois conducted a comprehensive study to characterise STSs made by 𝙇. 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙨𝙪𝙨. They identified a previously-unknown STS clade and have filed two patents for its use in cosmetic fragrances and biofuels, leveraging the compound’s energy-rich hydrocarbon properties. Revisit their work in today’s #throwback feature. Link below for the complete article ⬇️ --- #scicomm #science #technology #STEM #research #innovation #ASTAR #ISCE2 #SIFBI #HHP #biomedicalengineering #biotechnology #mushrooms #collaboration #ThrowbackThursday

There is much more to be discovered in different fields, for teams with an excellent understanding of how active compounds evolve and are shaped by evolution.

"Effect of Water and Alkali on Purification Bacterial Cellulose Membrane from Kombucha". Discover how we're pushing the boundaries of sustainable material science with innovative purification techniques. 🌿 Read the full manuscript on the link hereafter

[𝐏𝐀𝐑𝐓𝐍𝐄𝐑𝐒𝐇𝐈𝐏] 🤝 ACD Nouvelle-Aquitaine and Cosmetic Valley join together for #Cosmetic360 2024! ACD Nouvelle-Aquitaine is the #chemistry and #materials cluster of the Région Nouvelle-Aquitaine . Our network brings together all regional actors and resources to support companies in the chemicals and materials sector, by working on innovation and Health, Safety & Environment topics and also with a training center. ACD focuses on the development of the biobased chemistry and materials in Nouvelle-Aquitaine, with assets like more than 150 organisations (companies, universities, technical centres) active in the value chain and a diversity and quantity of regional biomasses. Being the first market for the regional biobased chemistry sector, the cosmetic industry is essential to this development. From extraction to the production and use of lipid-based products, many activities are related to the cosmetic sector which leads the integration of biobased products in specialty chemicals. 🌐 https://swll.to/Yk4AV

Did you know that we can now create natural flavors and fragrances sustainably using synthetic biology? We can reduce our reliance on limited natural resources while maintaining the authentic and delightful essence of flavors and fragrances that we all love. Join the revolution towards a greener and more sustainable future! Follow the ETSU Research Corporation for more updates in SynBio. #SyntheticBiology #SustainableInnovation

Do you find studies on Biomaterials and their applications very intriguing and exciting? Do you wish to learn, unlearn and relearn the processing conditions for bioactive materials? Are you excited to know the various applications of bioactive materials in drug delivery systems, food packaging e.t.c ....But thinking where to start from🤔 I got you! Check out our recent review article published by Wiley titled " Review of Bioactive Wax Emulsified Films"👇

🌟 Exciting Research Alert! 🌟 Introducing an advanced method to synthesize #carbon #nanodots from beer bagasse, a sustainable by-product of the beer industry. This innovative technique, employing various characterization methods including the EMA502 CNHS-O Elemental Analyzer, has resulted in highly sensitive fluorimetric and electrochemical probes. These probes can detect trace amounts of Hg²⁺ and Pb²⁺ in water, offering significant benefits for environmental and public health monitoring. 🔍 Key Highlights: • Sustainable carbon nanodot synthesis from beer bagasse • Advanced characterization using the EMA502 CNHS-O Elemental Analyzer • High sensitivity in detecting heavy metals (Hg²⁺ and Pb²⁺) in water Grateful acknowledgment to Professor Claudia Espro and Doctor Viviana Bressi, and the Università degli Studi di Messina for their crucial contributions to this research. Discover more in the paper! 👇

Yeast cells (e.g. spent yeast, in a circular economy perspective) can be used as vehicles for the (micro)encapsulation and triggered of a number of hydrophobic actives. Thanks to Giulia Coradello' patience, I believe we have just published one of the most meticulous studies in this area of literature. If interested, stay tuned in. A second paper will come up later this year.

"If you think about brewing, it is biotechnology. And I would say that I was a technologist at heart. So whether…Fermented beer or whether I fermented enzymes, the base technology was the same” Hello everyone. In the series of knowing about different colours of biotechnology 🧫  Here we are with the detailed description of White/Grey Biotechnology🔍 Go through the attached slides   And stay tuned to know more about other colours 🎨.  Stay tuned 😊 Feel free to comment and share if you liked the post... #biotechnology #lifesciences #colours #share #white #grey #collegestudents #staytuned

This week we take a look at the PhD thesis of Nino Chatsisvili! 🎓🌱🍮 His research dives into how plant protein colloids can be used to stabilize food emulsions, which is increasingly important as the food industry shifts toward more sustainable, plant-based solutions. A key part of the study looks at how dextran sodium sulfate (DSS), a charged polyelectrolyte, affects the stability of water-in-water emulsions. By experimenting with mixtures of gelatin and dextran, Chatsisvili explored how DSS impacts phase separation and helps maintain emulsion stability—essential for creating stable, plant-based food products. One of the standout tools in this research was the LUMiFuge 110, which allowed precise tracking of phase separation over time. This technology provided important insights into how DSS concentrations influence phase behavior and separation kinetics. This work opens up new possibilities for creating better, more stable food emulsions—a crucial step for the future of sustainable food processing. Direct download: https://buff.ly/4eL42X4 #LUM #LUMGmbH #FoodScience #PlantProteins #Sustainability #Emulsions #LUMiFuge #Innovation #UtrechtUniversity #PhDResearch